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Timbale di Riso




Source of Recipe


the web


List of Ingredients




2 Cups Arborio Rice
3 Eggs
2 1/2 Cups Freshly Grated Pecorino Cheese
1/2 Cup Mozzarella Cheese, Cut Into 1 Inch Cubes
1/2 Pound Ziti or Penne Pasta
2 Cups Warm Tomato Sauce Made With Tiny Meatballs (Just Follow The Recipe Given, Making 1 Inch Meatballs.)
1/2 Cup Fresh Or Frozen Peas
1/2 Cup Bread Crumbs
Salt & Pepper


Recipe



Cook the rice in a pot of boiling water until al dente, about 20 minutes. Drain, and transfer to a large bowl to cool. Once completely cooled, stir in two of the eggs, and one cup of the pecorino cheese. Cover and let sit in the refrigerator for 6 hours.
Next, cook the pasta in salted water until it is just short of being al dente, still a little firm to the teeth. Drain, transfer to a bowl, and add one cup of the sauce with tiny meatballs. Add the peas, 1/2 cup of the pecorino, and the diced mozzarella. Set aside.
Preheat the oven to 400 degrees F. To prepare the timbale, oil a 2-quart ovenproof bowl well, and sprinkle with the bread crumbs. With moistened hands, line the bowl with some of the rice mixture over the walls of the bowl, about 1/2 inch thick. Add the pasta into the bowl, and then top this with the remaining rice, pressing the rice well to seal. Beat the remaining egg, and then brush this over the top of the timbale. Bake until it is golden brown, about 1 hour. Let it rest 10 minutes, and then carefully loosen the edges with a knife. Turn it over onto a large platter, tapping the bottom if it seems to be sticking. Slice into wedges and serve with a little of the remaining sauce, offering cheese at the table.

Serves 4.